Grilled Chicken & Veggies with Avocado Salsa

chicken on kebab sticks
Prep Time: 
35 minutes
Number of Servings: 
Recipe Source: 
The Good Housekeeping 400 Calorie Chicken ($14.95, Hearst Books, 2013)


  • 4 medium skinless, boneless chicken breast halves (1 12 lb)
  • 34 tsp salt, divided
  • 14 tsp ground black pepper, divided
  • 1 to 2 limes
  • 2 Tbsp olive oil
  • 2 large tomatoes (10 to 12 oz each), cut crosswise into 12 inch thick slices
  • 2 red, orange, and/or yellow peppers, each cut into quarters
  • 1 ripe avocado, cut into 12 inch chunks
  • 1 cup chopped jicama (10 to 12 oz)
  • 14 cup loosely packed fresh cilantro leaves, chopped, plus additional leaves for garnish
  • 18 tsp cayenne (ground red) pepper


  1. Preheat large ridged grill pan or prepare outdoor grill for direct grilling over medium heat.
  2. Pound chicken to an even 12 inch thickness. Season with 14 teaspoon of the salt and 18 teaspoon of the pepper.
  3. From limes, grate 1 12 teaspoons of peel and squeeze 3 tablespoons of juice. In a small bowl, combine peel, 1 tablespoon juice, oil, 14 teaspoon salt, and remaining 18 teaspoon pepper.
  4. Brush tomatoes and peppers with oil mixture and place on hot grill pan on rack. Place chicken on pan or rack. Cook chicken and vegetables 8 to 9 minutes, turning over once. Vegetables should be browned and tender. Chicken breasts should be browned on both sides and no longer pink throughout; instant-read thermometer inserted horizontally into thickest part should register 165°.
  5. While vegetables and chicken are grilling, in medium bowl, stir together avocado, jicama, cilantro, cayenne, and remaining 14 teaspoons salt and 2 tablespoons lime juice. (Makes 2 12 cups salsa.)
  6. Serve chicken and vegetables with avocado salsa; garnish with fresh cilantro leaves.
Nutrition Info: 
330 Calories, 20 g Protein, 15 g Carbohydrates, 7 g Fiber, 20 g Total fat, 435 mg Sodium. ★★ Vitamin C, Niacin, and Vitamins A, B6 & K